To make Mince-Pies the best Way

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take three Pounds of Suet shread very fine, and chopped as small as possible, two Pounds of Raisins stoned, and chopped as fine as possible, two Pounds of Currans, nicely picked, washed, rubbed, and dried at the Fire, half a hundred of fine Pippins, pared, cored, and chopped small, half a Pound of fine Sugar pounded fine, a quarter of an Ounce of Mace, a quarter of an Ounce of Cloves, two large Nutmegs, all beat fine; put all together into a great Pan, and mix it well together with Half a Pint of Brandy, and Half a Pint of Sack; put it down close in a Stone-pot, and it will keep good four Months. When you make your Pics, take a little Dish, something bigger than a Soop-plate, lay a very thin- Crust all over it, lay a thin Layer of Meat, and then a thin Layer of Cittron cut very thin, then a Layer of Mince meat, and a thin Layer of Orange-peel cut thin, over that a little Meat; squeeze half the Juice of a fine Sevile Orange, or Lemon, and pour in three Spoonfuls of Red Wine; lay on your Crust, and bake it nicely. These Pies eat finely cold. If you make them in little Patties, mix your Meat and Sweet-meats accordingly: If you chuse Meat in your Pics, parboil a Neat’s-Tongue, peel it, and chop the Meat as fine as possible, and mix with the rest; or two Pounds of the Inside of a Surloin of Beef boiled.